This is one of those recipes I’ve tweaked over time. The first version I published back in 2015 was made healthier than your average copycat takeaway with the addition of lots of broccoli and mangetout (snow peas). I’ve got to admit, I leave the veg out now.As much as I like shoehorning a few extra veg into our meals, I feel the beautiful steak and sweet-salty sauce in this stir fry just needs to be enjoyed in its own right. I’ll still add some stir-fried veg on the side, but that Mongolian sauce is all saved for the steak! It’s a quick 25 minute dinner that’s sure to be a hit with everyone.
Info about this Chinese Beef Stir Fry
Watch how to make it
Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). This post was first published in October 2015. Updated in August 2020 with new photos, video and tips. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
